Dublin Bay Prawns with Canary Mojo - Cigalas con Mojo Canario
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Makes 4 servings.
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16 large Dublin Bay prawns
Crush the garlic with rock salt and cumin to make a paste. Add the coriander and parsley. Continue to crush well and gradually add the vinegar and oil. The texture should be that of a light mayonnaise.
Separate the heads from the tails of the prawns. Cut open lengthwise and grill lightly. Place some of the mojo verde on top of each prawn. Press the prawn heads and catch the juices in a bowl. Heat for a few minutes, add 1 tbsp oil and serve with the prawns.
Recipe courtesy of Spain GourmeTour magazine
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